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Chicken and Spaghetti with Crispy Potatoes

chickenandspag hr
  • ServingsServings


  • 1 whole chicken
  • 1 ½ boxes #6 spaghetti
  • salt and pepper
  • Paprika
  • 3 cups of water
  • 2 small cans tomato paste
  • 1 ½ tablespoons salt
  • 1 teaspoon cinnamon
  • 1 tablespoon allspice
  • 2 white potatoes, cut in thin rounds
  • vegetable oil


Place chicken in a roaster and rub with salt, pepper and paprika. Add 3 cups water and 6 tablespoons oil. Cover and roast at 350°F for 1 hour and 20 minutes.

Boil spaghetti.

Debone chicken and place it in the juices that were released when chicken was roasted. Add tomato paste, salt, allspice, cinnamon (and a little oil if necessary). Mix together well.  Season white potatoes with oil, salt and paprika.

Line the bottom of a greased non-stick pot with white potatoes and place spaghetti mixture on top.

Cook covered, at 425°F for 2- 2 ½ hours, or until bottom is very crispy. Turn over on a round platter and serve.


The pot should be a non-stick pot, that resembles a small to medium bowl.

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